Two plantains in foil on the barbecue

Barbecued plantains

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(2 ratings)

Prep: 10 mins - 15 mins Cook: 30 mins


Serves 6

Cook perfect plantains by wrapping them in foil and barbecuing them. This Latin American relative of the banana is delicious in sweet and savoury dishes.

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal122
  • fat4g
  • saturates3g
  • carbs22g
  • sugars5g
  • fibre1g
  • protein1g
  • salt0.1g
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  • 2 ripe plantains - the skins must be black
  • 2 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tbsp demerara sugar
  • 8 tbsp freshly squeezed orange juice


  1. Peel the plantains and cut them crossways into slices 2.5cm thick. Lay each plantain on a large sheet of foil, keeping the slices together so they stay in their original shape.

  2. Smear each plaintain with the butter (or dot it over if it’s hard) and sprinkle with the sugar. Make a gondola shape round each plantain with the foil, then pour over the orange juice and grind salt and pepper on top. Wrap the foil completely round the plantains so they’re securely sealed inside. (You can prepare to this stage up to 24 hours ahead.)

  3. Put the foil parcels on the barbecue rack and cook for 30 minutes until the plantains are softened (to check if they’re ready, open a parcel and test with the point of a knife).

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Comments, questions and tips

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11th Aug, 2016
to add some protein and make this recipe even more awesome, try the fish-stuffed plantain recipe from FoodsfromAfrica
1st Mar, 2009
This was delicious! I followed PinkRose's advice and used cinnamon. There are some plantains going ripe in my kitchen as I write this. Can't wait to make it again!!
7th Oct, 2008
Oups, I forgot.. I don't put the salt and pepper as in the recipe, just the cinnamon.
7th Oct, 2008
This is also excellent if you add a bit of cinnamonn. One of my favorite ways to eat plantains.
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29th May, 2014
A healthier and everyday breakfast South Indian recipe steams over ripe plantain. Serve hot with ghee (may substitute for butter- but well worth buying ghee) and sugar.
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